- 100g pancetta
- 450g lean beef mince
- 2 tbsp olive oil
- 225g onion, diced finely
- 175g carrot, diced finely
- 2 garlic cloves, chopped
- 1 glass of red wine
- 300ml chicken stock or water
- 450g chopped tomato
- Bay leaf
- 2 tbsp Worcestershire Sauce
- 3 tbsp tomato ketchup
- 1kg floury potatoes
- 100ml whole milk
- 80g butter
- 25g grated Parmesan
- Salt and pepper
- For the vegetables:
- 100ml pure maple syrup from Canada
- 2 tbsp Dijon mustard
- 2 tbsp Tabasco sauce
- 4 tbsp Worcestershire Sauce
Cottage Pie with Maple Caramelised Seasonal Vegetables
Cottage Pie with Maple Caramelised Seasonal Vegetables
Hearty cottage pie with maple caramelised seasonal vegetables
Ingredients
Method
Fry pancetta until crispy. Transfer to saucepan. Brown mince beef and add to saucepan. Add olive oil to pancetta fat and fry onion, carrot and garlic until soft but not brown. Add to saucepan. Deglaze frying pan with red wine. Transfer to saucepan. Cover with stock or water. Add tomatoes, the bay leaf, Worcestershire sauce and tomato ketchup. Bring to boil and cook on low heat for an hour. Keep adding liquid if it gets too dry. For the mashed potatoes, peel potatoes and cut into equal pieces. Boil until soft. Drain into a colander and add back to pan to evaporate all moisture. Mash potatoes dry, then add milk and beat in butter. Season to taste. For the vegetables, choose vegetables in season, prepare and blanch individually until cooked. Reheat and then add maple glaze to serve with cottage pie. To finish, preheat oven to 220°C (Gas Mark 7). Place mixture into dish and top with potatoes. Brown for about 20 minutes. Finish with grated cheese to brown under the grill.
Serve cottage pie with caramelised vegetables.
Traditional shepherd’s pie uses lamb mince; cottage pie uses beef mince.
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